(TITC) – On 22nd December, in Ho Chi Minh City, the Vietnam Culinary and Cultural Association (VCCA) announced the results of Journey to Search for Vietnamese Culinary Cultural Values.
Regional specialties on display at the ceremony (Photo: hcmcpv.org.vn)
Accordingly, VCCA has announced 121 typical Vietnamese dishes for 2022 (selected from 421 typical dishes of provinces), such as Can Duoc traditional fresh sausages, crab rice cakes, au tau porridge, cha ruoi (Clam Worm pork pie), Thai grilled fish, Vong village nuggets, etc.
At the event, Mr. Nguyen Quoc Ky, Chairman of VCCA stated, Vietnam’s culinary culture has existed for a long time, going side by side with the life of the nation; the process of human formation and development, Vietnamese culture and personality are inseparable from culinary and cultural values.
The Project “Building and developing Vietnamese culinary culture into a national brand, period 2022-2024” with the mission and role Tracing, restoring, preserving, developing and making practical contributions to improving Vietnamese culinary culture and in raising people’s awareness about the special cuisines of the regions…
In the next phase of the project “Building and developing Vietnamese culinary culture into a national brand, period 2022-2024,” VCCA will continue to complete the database of Vietnamese cuisine and culture with the goal of finding 1,000 typical culinary dishes in 2023. This data will be used to complete the “Vietnamese Culinary Map” by 2024, towards the construction of 3D virtual reality-oriented “Vietnamese Culinary Museum” and a real-life Culinary Museum to serve domestic and international visitors in the future, contributing to making Vietnamese cuisine a national brand.
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